Preparation:

Bring a large pot of salted water to a boil. Cook the orzo al dente according to package directions (about 9 minutes). Drain the pasta, let cool for a couple of minutes, and toss with the olive oil, lemon juice and zest, cucumber, herbs and feta.

Season with salt and pepper, to taste. Serve chilled or at room temperature. Can be made up to a day in advance and kept in the refrigerator.